Overnight Biscuits

This recipe combines the best of flaky biscuits with the goodness of yeast breads.

Serves: 12Hands-on: 20 minutesTotal: 8 hours 55 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1¼ cups buttermilk
  • 1¾ tsp. active dry yeast (1 package)
  • 2½ cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. granulated sugar
  • 1 tsp. kosher salt
  • ½ cup cold unsalted butter

Directions

  • In a small bowl, stir together buttermilk and yeast. Set aside until foamy, about 10 minutes.
  • Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse meal.
  • Make a well in the center of the flour mixture, and pour in buttermilk-yeast mixture. Using a fork, blend until the dough just comes together. Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Place in a large bowl, cover tightly, and refrigerate overnight.
  • Turn risen dough onto a floured surface. Using a rolling pin, roll to 1" thick. Cut out circles of dough using a floured round cutter. Place biscuits 2" apart on prepared pan and set aside to rest 15 minutes. Preheat oven to 425°F.
  • Dust the biscuits lightly with flour, then bake 15–20 minutes, until golden brown.

Recipe Information

Serves: 12

Ingredients

  • 1¼ cups buttermilk
  • 1¾ tsp. active dry yeast (1 package)
  • 2½ cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. granulated sugar
  • 1 tsp. kosher salt
  • ½ cup cold unsalted butter

Directions

  • In a small bowl, stir together buttermilk and yeast. Set aside until foamy, about 10 minutes.
  • Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse meal.
  • Make a well in the center of the flour mixture, and pour in buttermilk-yeast mixture. Using a fork, blend until the dough just comes together. Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Place in a large bowl, cover tightly, and refrigerate overnight.
  • Turn risen dough onto a floured surface. Using a rolling pin, roll to 1" thick. Cut out circles of dough using a floured round cutter. Place biscuits 2" apart on prepared pan and set aside to rest 15 minutes. Preheat oven to 425°F.
  • Dust the biscuits lightly with flour, then bake 15–20 minutes, until golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat8g
Saturated Fat5g
Cholesterol20mg
Sodium210mg
Total Carbohydrate20g
Dietary Fiber1g
Sugars3g
Protein4g